[because it tastes good]

Caramelized Onion and Zucchini Quiche

I poured through this month’s Cooking Light Sunday afternoon while sitting by my parent’s pool yesterday and immediately changed my menu plan for the week when I saw this quiche recipe. I love recipes that you can mostly make ahead and then just have hands-off time the night you want to eat it. Of course, when I told Brian that we needed to buy 13 zucchinis (5 for this recipe, 8 for another later this week), he was a little scared. Given that we consumed about a dozen of these babies last week, I’d say his fear was pretty understandable.

For the caramelized onions:
(Note: this recipe makes 2 cups of caramelized onions, which is more than you need for this dish…)

What I used:

12 cups thinly sliced onions

3 tbsp olive oil

1 tbsp butter

1 tsp dried rosemary (or 1 tbsp finely minced fresh)

salt

What I did:

In a large pot, heat the oil and butter over medium heat. Add the onions, a pinch of salt, and the rosemary, and reduce heat to medium-low. Cook, stirring often, for about an hour until the onions are caramel-colored and very tender.

For the quiche:

1 store-bought refrigerated pie crust

1 tablespoon olive oil

4 cups (1/8″-thick) slices of zucchini

3 garlic cloves, minced/grated

1/2 cup finely chopped caramelized onions (recipe above)

3 eggs

1/2 cup grated parm or pecorino cheese

salt and pepper

What I did:

Preheat oven to 425.

Lay the pie crust into a pie plate and fold the edges under. Poke holes in the dough with a fork and bake for 12 minutes or until the edges are golden. Cool on a wire rack.

Reduce oven temp to 375. Heat a large nonstick skillet over medium-high heat. Add oil to pan, then add the garlic and cook for 1-2 minute until fragrant. Add the zucchini and a pinch of crushed red pepper flake and a pinch of salt. Sauté 5 minutes or until crisp-tender. Cool slightly.

Arrange 1/2 cup chopped caramelized onions over the bottom of the crust crust, then top with zucchini. Meanwhile, combine the eggs, cheese, salt, and pepper in a medium bowl, stirring well with a whisk. Pour egg mixture over zucchini mixture. Bake at 375° for 35 minutes or until set. Let stand 10 minutes before serving.